Servings: Portions
Monkfish Cheeks Sous Vide
Juicy and tender monkfish cheeks sous vide. A delicacy with a sea of serving opportunities! The monkfish is often referred to as the ugliest fish in the world, but what it lacks in appearance, it more than makes up for in delicacy!
Ingredients
- 300 gram Monkfish Cheeks
- Salt
Instructions
- Start by gourmet salting the monkfish cheeks for 20 minutes. This is done to draw out moisture from the fish and make the flesh firmer. Usually, I gourmet salt for about 30 minutes, but as the monkfish cheeks are so small, I settled for 20 minutes in this case.
- Meanwhile, prepare your sous vide apparatus and set the temperature to 50 degrees Celsius (122 degrees Fahrenheit). Optionally, boil the water in a kettle and pour it into the bath along with hot water from the tap.
- After gourmet salting, rinse the fish under cold running water to remove the salt.
- Pat the fish dry thoroughly.
- Place the fish in a vacuum bag.
- Vacuum seal the monkfish cheeks.
- Place the vacuum-sealed cheeks in your sous vide apparatus.
- Cook for 25 minutes.
- Serve.
Notes
If you have monkfish tails, these should be cooked sous vide at 55 degrees Celsius (131 degrees Fahrenheit) for 30 minutes.